After settling in with introductions, we make the pasta dough from scratch. Next, we continue with the sauce and plating.
As we move along, I will provide insider tips and tricks that are easily transferable to a variety of recipes. Throughout the course, I highlight essential and affordable kitchen tools, as well as basic tips on how to become an overall more efficient cook (including a crash course on knife skills).
Finally, I provide you with a recipe sheet, so you can recreate the pasta in your home!
+Have worked in 1-star, 2-star and 3-star Michelin kitchens in Chicago, New York and London alongside some of the best chefs in the industry.
+Earned a degree in Restaurant and Hospitality Management.
+Earned the MAPAQ food hygiene and safety certification.
2017- present Small business owner at RAVIOLI WORKSHOP, Montreal
I lead a successful private cooking lesson experience, teaching groups of 4-6 guests on how to make fresh ravioli from scratch. I am the sole person in charge of finance bookkeeping, food preparation and inventory management while committing to a high standard of hospitality and personalized culinary experience for every group. My business has also expanded to host corporate events. Since the beginning of this venture, my profits have continuously increased.
2016/2017 English teacher VIPKID, based in Beijing
In charge of providing an English learning experience to children aged 5-15. Ensured consistent and effective
teaching by applying Total Physical Response techniques and adapting to different levels of comprehension.
2015/2016 Jr. Manager RESTAURANT STORY. 1 Michelin Star, London
In charge of ensuring a smooth service by Michelin standards. Dealt with customer satisfaction and communicated their needs to the kitchen team. Also trusted to perform cash up duties, send manager reports to higher management and to close the restaurant.
2014/ 2015 Chef de rang TYPING ROOM. 3 AA Rosettes, London
In charge of guest experience and delivering the highest level of satisfaction to ensure that guests’ overall expectations are exceeded. This, from the moment a guest walks in, until the final payment. Has also helped with menu notes, orders, cash up, and closing the restaurant.
2012 Pastry intern PER SE. 3 Michelin stars, New York
During the course of a 3 month internship, helped both production and service teams by assisting team
members on the line and by executing desserts during production hours.
2010/2011 Entremet LE HANGAR, Montreal
Worked entremet station for night service, assisted the pastry chef, and worked the line during brunch hours.
2010 Pastryintern CHARLIETROTTER’S. 2Michelin stars,Chicago
During the course of a 2 month internship, executed and plated desserts, occasionally helped with garde manger, participated in culinary events with Chef Charlie Trotter, helped maintain kitchen’s cleanliness, and interacted with clients.
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|at their home||at your home||By webcam|
|1 hour||Not available||Not available||$30|